Potato-Leek Soup (Vegan, gluten/dairy-free)
-1 tbsp (or so) of butter/coconut oil/olive oil/ghee -8 cups of filtered water -5 - 6 fresh local potatoes - cubed -3-4 leeks - chopped -1 strip of kelp/dulse/kombu -fresh ground pepper - to taste -Himalayan/Celtic sea salt - to taste Melt butter, coconut oil or olive oil. Add fresh local potatoes and chopped local leeks. Add approx. 8 cups of filtered water or enough to cover the vegetables. Boil until potatoes are tender. About 20 min. (depending on how big the chunks are). Blend with a hand blender until smooth and creamy. Top with fresh ground pepper and Himalayan Sea Salt. Enjoy! :D
I often alter and add to this recipe to boost nutritional value and flavour. Mushrooms/spinach/baby bok choy/kale/collard greens. Infuse with Rosemary or Thyme sprigs. Use smoked applewood salt and top with truffle oil. You can deepen the flavour by sautéing the vegetables before adding the potatoes and water.